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Recipes
SIRLOIN ROAST WITH RED WINE & SHALLOT SAUCE
By jarren
Roast: Preheat oven to 250F
- Roast:
- 1 boneless beef top sirloin roast, about 3 1/2 lb.
- 1 garlic clove
- 3 tbsp olive oil, divided
- Red Wine & Shallot Sauce:
- 1 tbsp olive oil
- 2 shallots, minced
- 3/4 cup beef broth
- 1/2 cup dry red wine
- 2 tsp brown sugar
- 3 tbsp cold butter
QUICK SKILLET DINNER
By jarren
Heat oil in a large, heavy pot, Dutch oven or wok over medium-high heat
- 1 tbsp (15ml) vegetable or olive oil
- 2 lb (907 g) lean ground beef
- 2 onions, chopped
- 2 cloves garlic, minced (about 1tsp/5mL)
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 1 medium zucchini, peel on, chopped
- 1 can (28 oz/796 mL) tomatoes, with liquid
- 2 tsp (10mL) kosher or coarse salt
- 1/2 tsp (2.5 mL) freshly ground pepper
- 1 tsp (5 mL) dried basil
- 1 1/4 cups (310 mL) rice or quinoa, rinsed, drained
GREEN GODDESS, PISTACHIO & GOAT CHEESE BALL
By jarren
Process cream cheese, goat cheese, and butter in a food processor until smooth
- 4 ounces cream cheese, room temperature
- 4 ounces goat cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 4 anchovy fillet
- 1 cup watercress leaves
- 1/4 cup mixed tender herb leaves (such as mint, parsley, tarragon and/or cilantro)
- 2 tablespoons chopped fresh
GREEN BEAN & RADICCHIO SALAD WITH GORGONZOLA
By jarren
Italian Dressing: Whisk together onion, garlic, balsamic vinegar, white wine vinegar, salt and pepper; whisk in wa...
- Salad:
- 12 oz green string beans, trimmed
- 1 small head radicchio, shredded
- 1 cup walnut halves, lightly toasted
- 4 to 6 oz Gorgonzola cheese
- Italian Dressing:
- 2 tbsp minced red onion
- Half clove garlic, minced
- 4 tsp balsamic vinegar
- 1 tbsp white wine vinegar
- 1/4 tsp each salt and black pepper
- 3 tbsp walnut or olive oil
- 3 tbsp sunflower or vegetable oil
FRENCH POTATO SALAD WITH WHITE WINE & TARRAGON
By jarren
Put potatoes in a pot of cold, well-salted water
- 1 lb halved fingerling potatoes
- 2 tbsp dry white wine
- 1 tbsp white wine vinegar
- 1 tbsp minced shallot
- 1 1/2 tsp Dijon mustard
- 1 tsp minced garlic
- 1/2 tsp kosher salt
- 1/4 tsp sugar
- 3 tbsp extra-virgin olive oil
- Freshly ground black pepper
- 3 tbsp green onions, thinly sliced
- 2 tsp thinly sliced chives
- 1 tsp minced fresh tarragon
- Season to taste with salt and more vinegar
BEEF & BURGUNDY CASSEROLE
By jarren
Heat 2 tbsp each of butter and bacon fat in a heavy skillet
- 4 tbsp butter
- 2 tbsp bacon fat
- 3 lbs sirloin steak, cubed
- 1 tbsp flour
- 2 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 garlic clove, minced
- 1 cup red wine
- 1 lb carrots, peeled and sliced
- 1 tbsp sugar
- 3/4 Madeira wine
- 1/4 cup brandy
EGGNOG
By jarren
In a large saucepan, bet together eggs, sugar and salt
- 6 eggs
- 1/4 cup sugar
- 1/4 tsp salt, optional
- 1 liter whole milk, divided
- 1 tsp vanilla
CORN ON THE COB WITH PARMESAN
By jarren
Combine all ingredients except corn
- 1/4 cup (50ml) butter, melted
- 2 tbsp (25ml) grated Parmesan cheese
- 1 tbsp (15ml) chopped fresh parsley
- 1/4 tsp (1ml) salt
- 1/8 tsp (0.5ml) basil, crumbled
- 1 clove garlic, crushed
- 4 cobs corn, husked
FRESH GREEN SALAD WITH MELTED GOAT CHEESE CROSTINI
By jarren
Preheat oven to 375F. Combine the salad greens and baby spinach in a large bowl
- Salad:
- 4 cups mixed salad greens
- 4 cups baby spinach
- 1/4 cup fresh dill
- 1 cup dried cranberries
- 2 red bell peppers, cored, seeded and thinly sliced
- 4 oz whole pecans
- 1 baguette, sliced diagonally into eight 1/2" slices
- Extra-virgin olive oil
- 8 oz firm goat cheese (not the log style), with a nice aged casing, cut into eight slices
- Dressing:
- 1/2 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/4 tsp each of salt and freshly ground pepper
NUGGET POTATO SALAD WITH CHIVE & BACON DRESSING
By jarren
Cut potatoes into quarters or halves and place in a pot
- 2 lbs (1 kg) nugget potatoes, washed well
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) mayonnaise
- 1/3 cup (75 mL) buttermilk
- 1/2 tsp (2 mL) sugar
- l tbsp (15 mL) white wine vinegar
- 4 slices bacon, diced,cooked crispy and drained well
- l tbsp (15 mL) snipped fresh chives
- Salt and freshly ground black pepper to taste
- 2 ribs of celery, halved lengthwise and thinly sliced
- 1 medium carrot, grated